Stop sacrificing throughput for control. This 72" commercial gas range equips high-volume kitchens with ten powerful burners and integrated griddle capacity, allowing chefs to maintain consistent heat across multiple stations while producing large ticket volumes. Restaurant operations benefit from reliable output and simplified service, thanks to a durable stainless steel platform engineered for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the valve. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a nylon brush. Degrease griddle with a scraper, apply a food-safe degreaser, rinse and season per manufacturer. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Clean oven interiors with approved oven cleaner, rinse thoroughly, and inspect door seals. Dry all parts before restoring power and gas to prevent corrosion and ensure CSA compliance.#@@#Additional Info#@#Royal Range RDR-10G12-CC-LP offers a 72" stainless steel gas range with ten 30,000 BTU burners, a 12" griddle, dual convection ovens, a welded frame, 1,200° insulation, safety valve, CSA and NSF certifications, and 380,000 BTU output.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72" commercial gas range equips high-volume kitchens with ten powerful burners and integrated griddle capacity, allowing chefs to maintain consistent heat across multiple stations while producing large ticket volumes. Restaurant operations benefit from reliable output and simplified service, thanks to a durable stainless steel platform engineered for continuous use.
#@@# Ten Burners#@#
Ten lift-off burners deliver 30,000 BTU each, providing fast response and ample surface area for simultaneous high-heat tasks. Operators achieve tight temperature control across large pots and pans, reducing cook time and preserving product quality.
#@@# Integrated Griddle#@#
A 12-inch griddle with a 3/4" thick grill plate sits to the left, offering a dense heat mass that resists thermal swings during continuous use. Kitchen staff can execute searing and breakfast lines on a single top, minimizing equipment changeovers and optimizing station workflow.
#@@# Dual Ovens#@#
Two convection ovens provide parallel baking and roasting zones that maintain consistent internal temperatures under load. Chefs can stage multiple production items with predictable cook profiles, allowing synchronized service during peak periods.
#@@# Robust Construction#@#
The fully welded frame and stainless steel front and sides combine with 1,200° mineral wool insulation to isolate heat and protect cabinet integrity. Maintenance crews encounter fewer alignment issues, and facility managers reduce long-term repair downtime.
#@@# Safety and Compliance#@#
The range includes an oven safety valve, cCSAus, CSA-Sanitation, and NSF certifications, meeting regulatory expectations for commercial installation. Procurement teams receive documented compliance for health inspections and insurance requirements.
#@@# Serviceability Features#@#
Lift-off burner heads, cast iron grates, and a removable valve cover simplify cleaning and routine maintenance tasks.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly and remove debris to maintain consistent flame distribution. Clean griddle plate daily with a scraper while warm, then apply a light oil coat after cooling to prevent oxidation. Check oven safety valve and door seals monthly; tighten fasteners and replace worn gaskets immediately. Flush gas lines and verify manifold pressure during scheduled service. Record maintenance actions and calibrate controls annually to ensure reliable operation.
